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Green Beans with Radicchio

Updated February 23, 2016
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Radicchio, the beautiful moon-shaped maroon lettuce from the chicory family, starts out with a bitter edge when raw. But after a short stint in the sauté pan, it sweetens and adds its graceful note of flavor to tender, supple green beans.

There are a number of varieties of radicchio grown in Italy. Another we get here looks like a head of burgundy-colored Romaine lettuce. Use it just like the more familiar round one.

4 servings

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Courseside dish

Dietary Considerationside dish

Five Ingredients or LessYes

Mealdinner

Taste and Texturebuttery, garlicky, savory

Type of Dishvegetable

Ingredients

  • 1 pound green beans
  • ¾ small head radicchio
  • 2 tablespoons butter
  • 1 medium garlic clove, minced
  • 1½ teaspoons freshly squeezed lemon juice

Instructions

Bring a large saucepan of salted water to a boil over high heat. Snap off ends of beans. Core radicchio and finely slice. Blanch beans in water until just tender, 5 to 7 minutes. Drain well and reserve pan.

Return pan to medium heat and add butter. When melted, stir in radicchio and garlic. Cook, stirring occasionally, until lettuce is lightly wilted, about 3 minutes.

Reduce heat to low and stir in beans. Cook, stirring occasionally, until beans are very tender, about 2 minutes. Season with lemon juice and salt and pepper to taste. Serve hot.

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